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Platano Relleno (Stuffed Ripe Pantains) Recipe
| INGREDIENTS: | |||||||||||
| Ripe plantain (fried in vegetable oil), beef, water, pork, onion, green peppers, tomato paste, textured vegetable | |||||||||||
| protein (soy flour, caramel coloring), olives (olives, water, salt, lactic acid), salt, red pepper, dehydrated garlic, | |||||||||||
| spices, wine, vinegar. | |||||||||||
| Breading: Bread crumbs; Enriched flour (flour, ferrous sulfate, niacin, thiamine, riboflavin), water, corn syrup, | |||||||||||
| yeast, buttermilk, partially hydrogenated vegetable shortening containing soybean and/or cottonweed oil, salt, | |||||||||||
| dough conditioner (mono & diglycerides, ethozylated mono & diglycerides), vinegar, calcium propionate | |||||||||||
| perservative), malted barley flour, yeast nutrient (ammonium sulfate) and potassium bromate. | |||||||||||
| Batter: Water, bleached wheat flour, modified corn starch, yellow corn flour, salt. | |||||||||||
| COOKING INSTRUCTIONS: Defrost in cooler 24 hours before Deep Frying | |||||||||||
| * Bring oil temperature to 350*F. | |||||||||||
| * Place thawed "Stuffed Plantain" in frying rack about 1 inch apart. | |||||||||||
| * Fry for 2 minutes (minimum internal temperature of 165*F). | |||||||||||
| * Remove product from frying rack and place in serving pan. | |||||||||||
| After frying, the product must be kept in the hot case and maintained above | |||||||||||
| 140*F. Product should be rotated every hour to avoid dryness. | |||||||||||
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